Have some time gradually put into the freezer trimmings from pork and beef . Now it is time to choose from the freezer (50/50?) and turn in my favorite old hand grinder Porkert No.10. ( I do not buy ground meat - never!) I used a board with holes 4 mm. I ground meat along with two onions and 6 cloves of garlic.
I added a cup of sliced white bread soaked in milk, 2 eggs
1.7% salt (I tested it - it's OK for me salty)
Other seasonings:
- Ground black pepper
- Ground cumin
- Ground red pepper
- Dried marjoram
- Grated nutmeg
Everything properly manually mixed with about 1 dl of cold water.
2 hours resting in a cool place, then it was formed about 6 lb meatloaf.
It was less of a problem getting it from the kitchen to the Weber, but it did.
I put the meatloaf to the middle on the alu foil
I used the briquettes on the sides and a small amount of Weber hickory chips.
Temperature between 350-400 F.
At 100 F inside I removed the foil and...
...turned this big thing. I know that I dont need turned it, but I did it. I did not use any sauce.
There is at 160 internal and goes it out from Weber
Then wrapped to the foil for about 15 minutes resting
After about 15 min ready to cut
(Tell me, is not that nice?
)
O.K. On a plate, served on mix lettuce with potato salad .
Potato salad - Bob Correll http://tvwbb.com/showthread.php?40720-Oh-please-Spare-me!, thank you for the inspiration. This is very similar but I added chopped boiled eggs. Very good.
Well, that would be about all for today. I thank you for your time spent at this longer post. Have a nice day friends.
I added a cup of sliced white bread soaked in milk, 2 eggs
1.7% salt (I tested it - it's OK for me salty)
Other seasonings:
- Ground black pepper
- Ground cumin
- Ground red pepper
- Dried marjoram
- Grated nutmeg
Everything properly manually mixed with about 1 dl of cold water.
2 hours resting in a cool place, then it was formed about 6 lb meatloaf.
It was less of a problem getting it from the kitchen to the Weber, but it did.
I put the meatloaf to the middle on the alu foil
I used the briquettes on the sides and a small amount of Weber hickory chips.
Temperature between 350-400 F.
At 100 F inside I removed the foil and...
...turned this big thing. I know that I dont need turned it, but I did it. I did not use any sauce.
There is at 160 internal and goes it out from Weber
Then wrapped to the foil for about 15 minutes resting
After about 15 min ready to cut
(Tell me, is not that nice?
)
O.K. On a plate, served on mix lettuce with potato salad .
Potato salad - Bob Correll http://tvwbb.com/showthread.php?40720-Oh-please-Spare-me!, thank you for the inspiration. This is very similar but I added chopped boiled eggs. Very good.
Well, that would be about all for today. I thank you for your time spent at this longer post. Have a nice day friends.
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, he also does not speak English but with Maddie would understand without problems
